Caramel fudge with vanilla - The world's best candy!
Soft sweet caramels with vanilla and maldon salt!
Ingredients
- 250 gram dairy butter
- 100 gram whipping cream
- 250 gram sugar
- 400 gram sweet condensed milk
- 100 gram white chocolate
- 1 pcs fresh vanilla bean
- 1 tsp maldon salt
- 2 tbsp syrup
- 2 tbsp water (together with sugar)
These are always extremely popular and it is not difficult to make. Fudge caramels are soft and not as hard and tough as regular caramels. This recipe is easy to make and the rewards are great! Feel free to make a large portion as this is a great gift for someone you want to enjoy.
Step 1
When I make caramels, I find everything I need and measure it in the right amounts. You have to stir all the time when you make these and then it's okay that everything is clear and close.
Step 2
Pour sugar and water into a thick-bottomed saucepan and mix together. Now set the heat to high. I made the caramel at 7.5 out of 9 on my induction top. IT IS NOT ALLOWED TO STIR WHEN YOU MELT SUGAR TO CARAMEL. If you do this, it will crystallize easily. You can move the boiler a little. Wait until you get a golden and nice color.
Step 3
Pour cream, condensed milk and syrup into a saucepan and set on medium to low heat. Divide the vanilla bean into 2 and create the seeds. Put the seeds and vanilla bean in the milk mixture. Let simmer while you make the caramel. This mixture should not boil.
Step 4
Break up white chocolate into pieces. Use real dairy butter and cut them into cubes.
Step 5
When the color of the melted sugar has turned golden, add a little and a little of the butter to the hot sugar. When all the butter has melted into the caramel, sprinkle on with the hot milk mixture. Take in a pinch of maldon salt.
Step 6
Set the temperature down to medium and cook for about 10 minutes or the caramel has reached a temperature of 112 degrees. Then you have a thick and fine mass.
Step 7
Remove the pan from the heat and add the white chocolate. Stir this in gently until it has become a smooth mass. Find a pan and cover with baking paper. Pour the caramel into the pan. Sprinkle over a little extra maldon salt and let rest a bit outside before putting in the fridge. It can be left overnight, but at least 4 hours in the refrigerator before you divide it into nice pieces.
Now you can enjoy the most delicious homemade caramels. Good luck.
